Barbecued Shrimp

• 8 lbs. jumbo shrimp, rinsed
• 1 1/3 cups vegetable oil
• 1 1/3 cups white wine
• 1 ½ cups soy sauce
• 4 minced garlic cloves (or garlic powder)
• 8 bay leaves
• 4 tsp. Worcestershire sauce
• 1 cup Frank’s hot sauce (varies with taste)

Marinate shrimp at least 2 hours and no more than 6 hours.  Thread skewers with shrimp.  Grill shrimp on low grill settings until red.  Turn frequently.  Do not singe.

Note:  You do not need 8 lbs. of shrimp, and you do not need to measure.  I just pour the marinade ingredients over the shrimp.

Butter sauce:

• 6 sticks butter
• 6 lemons
• 6 tsp. Worcestershire sauce (optional)

Combine ingredients; melt in microwave, and mix

(Lee)